Peculiarities of changes in certain physical and chemical indicators of craft brined soft cheese with probiotics in its production

Serhii Holiachuk, Yurii Hunko, Yurii Fedorus

https://doi.org/10.36910/6775-2310-5283-2023-17-2

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Development of technology and study of properties of gluten-free shortbread biscuits

Yurii Hunko, Serhii Holiachuk, Yurii Fedorus*

yura.vol.f@gmail.com

https://doi.org/10.62763/cb/1.2025.61

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Scientific and technological principles of controlled fermentation in craft production of flour products

Iryna Belova*, Kseniia Bakhlukova, Serhii Holiachuk

i.belova@wunu.edu.ua

https://doi.org/10.62763/cb/1.2026.82

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